Friday, August 1, 2008

Sticky Hoisin Pork Ribs

While we were in PA in June, Mabel made these fantastic ribs from our half pig.


They were absolutely delicious. She used a Bon Appetit recipe (from the RSVP section) that somehow didn't make it onto the epicurious.com website. Here it is:

Sticky Hoisin Pork Ribs

6 main course servings

SAUCE
1 cup hoisin sauce
3/4 cup sugar
1/2 cup fresh lemon juice
1/2 cup rice vinegar
6 Tbs soy sauce

RIBS
3 quarts water
1 1/4 cups soy sauce
1/2 cup salt
1/4 cup whole star anise
4 ounces fresh ginger, chopped, plus 1 Tbs minced peeled ginger
8 green onions, chopped
1/2 cup dry Sherry
5 lbs pork spareribs, cut between bones to separate ribs

2 tsps finely minced lemon peel

FOR SAUCE: Whisk all ingredients in medium bowl until smooth. (Can be prepared up to 1 day ahead. Cover and refrigerate. Rewhisk before using.)

FOR RIBS: Stir water, soy sauce, salt, star anise, 4 oz chopped ginger, 4 green onions, and Sherry in large pot to combine. Brin mixture to boil. Add ribs, reduce heat, and simmer uncovered until tender, about 1 1/2 hrs. Using tongs, transfer ribs to very large bowel. Discard cooking liquid.

Preheat oven to 400 degrees F. Add sauce and 1 Tbs minced ginger ot ribs in bowl; toss to coat. Place ribs on 2 rimmed baking sheets, spreading out in single layer. Bake 10 minutes. Remove ribs from oven; stir to coat with sauce. Return to oven; bake until sauce thickens and coats ris, about 15 minutes longer. Transfer ribs to large platter. Garnish with 4 chopped green onions and minced lemon peel.

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